| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Brownies, Cakes, Desserts |
8 |
Cups |
INGREDIENTS
| 4 |
c |
Sugar |
| 2 |
c |
Unbleached flour |
| 1 2/3 |
c |
Unsweetened cocoa |
| 2 |
ts |
Salt |
| 1 1/4 |
c |
Vegetable shortening |
INSTRUCTIONS
Put sugar, flour, cocoa, and salt in a large bowl and mix until ingredients
are evenly distributed. Cut in shortening with pastry blender, two knives,
or fingertips until mixture resembles cornmeal. Store in an airtight
container in a cool, dry place. Keeps 4 to 6 months. TO MAKE BROWNIES: Beat
2 eggs with 1 tsp vanilla in mixing bowl and blend well. Measure out 2 1/2
generous cups of Brownie Mix, but do not pack down. With a spoon beat mix
into eggs until batter is smooth. Stir in 1/2 to 3/4 cup coarsely chopped
pecans or walnuts. Grease and flour 8x8x2-inch baking pan. Spoon in batter
and spread evenly. Bake in a preheated 350 F oven for 25 to 30 minutes,
until knife inserted in center comes out clean. DO NOT OVERBAKE. Cool in
pan and cut into squares. NOTE: Can also be baked in 9-inch square pan, but
brownies will be thinner. Bake only 20 minutes. Source: Keep it Simple, 30
Minute Meals from Scratch
: by Marian Fox Burros Copyright 1981
: ISBN 0-688-00450-4
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